1/2 cup walnuts.1/2 cup pepitas.1 peeled and diced mango (yellow will be riper and sweeter, while green will be sharper).1/3 cup red onion.1 teaspoon of garlic.1/3 - 1/2 nutritional yeast (add more to absorb liquid from the mango if you need to).sea salt and black pepper to taste.Puree ingredients.Let the puree chillax in the fridge for a couple of hours or overnight if you can.

Slice one large green pepper to remove seeds and pith.Spoon pate onto the slices.

Walnut paste/pate is extraordinary. It's actually used in traditional Persian dip made from crushed walnuts, pureed green olives and pomegranate molasses - and let me tell you folks - it is heaven!! Hummus has got nothing on this dip.

If you are ever in the Bathurst and College area in T.O., there is a fantastic resto called "Pomegranate" that serves amazing Persian dishes. And yes, there are some vegan dishes for you to try too.